RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Rice w/Carrots and Apricots - pareve
Nina Rousso's recent column makes a case for "nouvelle Sephardic" cooking in the July 9, 1999 Ha'aretz Magazine. Rousso writes: "... Contrary to belief, the Sephardi kitchen is not labor-intensive. You internalize the combinations and preparation methods, and then, instead of fiddling with thousands of tiny stuffed vegetables and pastries, you do things differently. What do I mean by 'internalizing' combinations and preparation methods? I realize such a statement may inspire even more rebellion in summer than in winter. But what I'm talking about, for example, is forming flat patties of the finest and freshest ground meat that money can buy (the food budget of the Judeo-Spanish family is beyond all economic logic) mixed with a little onion and parsley, held together with an egg - no flour, Heaven forbid - and not seasoned with anything as horribly aggressive as cumin or "poultry seasoning." Garlic is okay, but in moderation. As soon as the patties are fried, not in an excessive amount of oil, lots of lemon juice and some parsley, celery, sugar, one or two chopped tomatoes and a red pepper go into the pot. The patties simmer in this sauce, which is thickened by the cooking liquids which are already there ... "To internalize the Sephardi kitchen is to refrain from boiling vegetables to death. Spinach, Swiss chard and zucchini, for instance, are simply chopped, mixed with Bulgarian cheese and baked in the oven, without foreplay. Peppers, on the other hand, are blanched in boiling water to refine the taste and soften them prior to stuffing. Poultry and fish are prepared in a simple stock, with lemon. Lentils, nuts, almonds and natural grains are used in abundance. In short, the dream of every health and diet enthusiast. A magical, breezy kitchen that goes wonderfully with summer and deserves to be made more familiar to the general public ..." Ruth Rice with Carrots and Apricots ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This dish adores hotness. Add cayenne pepper, Tabasco sauce or any other spicy seasoning - even curry powder. Note: If you add cubes of lamb or beef, or dark meat of chicken (at the stage when you add the carrots), you'll have a meal. 500 grams [1 lb+] carrots 500 grams ripe apricots 1 large onion 3 Tablespoons brown sugar 6 Tablespoons oil 1-1/2 cups rice 3 cups boiling water salt & pepper For garnish: lemon juice, chopped parsley 1. Peel and grate carrots. Peel and chop onion. 2. Wash and pit apricots. Place in food processor and blend for a short time. 3. Heat oil in broad, heavy-bottomed pot. Add carrots, onion, brown sugar and apricots (if desired, add cubes of meat). Steam, stirring at 5-7 minute intervals. 4. Meanwhile, wash rice well. Add to pot. Do not mix. Pour over boiling water. Season generously with salt and pepper. If desired, add 1 level teaspoon of curry powder - although this will expropriate the dish from the Sephardi domain. 5. Cover tightly. Lower flame. Simmer for 15 minutes. Allow to sit in covered pot for another 15 minutes, at least. 6. Sprinkle with lemon juice and garnish with parsley.
